the pure pantry’s chocolate chip cookie mix.

August 17, 2010

Over the weekend we had a sweet tooth. Now wait a minute! Before you get all cocky thinking that you have The Gluten Free Lab pegged as a bunch of over-sugared girls, just remember that we’re coming down off of our Sweets cookbook and we have to keep at least a base-level of sugar in our systems lest we perish.

Or something like that.

So we dug in to The Pure Pantry’s gluten, dairy, soy, nut and egg-free chocolate chip cookie mix. Except that we made ours with real butter and real eggs, but if you’re a vegan, this mix actually calls for dairy-free shortening and egg replacer, so our guess is that you’d be pleased.

On mixing the dough:
Super simple. In one giant bowl we were able to cream together the butter, egg and vanilla, then we dumped in the mix. Viola! Cookie dough!

On forming the cookies:
This mix calls for a decent amount of fat (e.g. butter, shortening or butter substitute), so it’s wonderful to handle. Doesn’t stick, has a real cookiedough-like consistency, and is easily scooped by the spoonful, formed into balls, and flattened slightly on the cookie sheet.

On baking the cookies:
12 minutes in the oven. ‘Nuff said.

On eating the cookies:
Get ready for a rich, dense and almost caramelly flavor when you bite into one of these bad boys. The Lab’s first man, who is NOT gluten-free, enjoyed eating these because they reminded him of his grandmother’s chocolate chip cookies (aww!). Our professional opinion? The Pure Pantry uses JUST the right amount of brown sugar thus the soft, caramelly success of the cookie.

Buy these at your local grocer (locally, we’ve seen these mixes at Shelton’s, Andy’s, Pacific Markets, and Oliver’s Markets, but try out The Pure Pantry’s store finder to find out who in your area carries their mixes), or order online.

Filed under: delicious,ingredients,kids,resources,vegan